Mash the cheese into the liquid and stir in the garlic. Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.Cook the sauce for 5-15 minutes - the longer you cook, the thicker it will be.Season with minced herbs and pepper.

Notes

This sauce goes well with vegetables - particularly eggplant - and ravioli.For a colorful variation, try topping the sauce with some julienned sun-dried tomatoes.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone.